Plant Based Protein & Bell Pepper Gnocchi

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 pinch
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• cream sauce base
  2 tbsp
• diced tomatoes
  ¼ cup
• garlic powder
  1 tsp
• gnocchi
  12 oz
• ground plant-based protein
  8 oz
• italian seasoning
  1 tsp
• olive oil
  2 tbsp
• onion
  1 unit
• panko breadcrumbs
  ½ cup
• parsley
  1 unit
• salt
  ¼ tsp
• sugar
  1 tsp
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve, core, and dice bell pepper into ¼-inch pieces. Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Halve, peel, and finely dice half the onion . Pick parsley leaves from stems and roughly chop them. Cook ground plant-based protein according to package directions; drain and set aside.

   bell pepper: 1 unit, zucchini: 1 unit, onion: 1 unit, parsley: 1 unit, ground plant-based protein: 8 oz
2. 

   2

   Toss bell pepper and zucchini on a baking sheet with a drizzle of olive oil , half the italian seasoning , salt , and black pepper . Roast on the middle rack until browned and tender ⏱️ 15 minutes .

   olive oil: 2 tbsp, italian seasoning: 1 tsp, salt: ¼ tsp, black pepper: 1 pinch
3. 

   3

   While vegetables roast, melt 1 TBSP butter in a large pan over medium heat. Stir in panko breadcrumbs , half the garlic powder , remaining salt, and pepper. Cook, stirring constantly, until golden brown ⏱️ 3 minutes . Turn off heat and transfer to a small bowl . Wipe out the pan.

   butter: 1 tbsp, panko breadcrumbs: ½ cup, garlic powder: 1 tsp
4. 

   4

   Once water is boiling, add gnocchi to the pot. Cook until tender ⏱️ 3 minutes . Reserve 1⁄3 cup gnocchi cooking water, then drain. Meanwhile, heat a drizzle of cooking oil in the wiped pan over medium-high heat. Add remaining onion; cook, stirring occasionally, until softened ⏱️ 6 minutes . If onion begins to burn, reduce heat to low and add a splash of water. Stir in tomato paste and sugar ; cook, stirring, until onion is evenly coated ⏱️ 1 minutes . Turn off heat for ⏱️ 1 minutes to let cool slightly.

   gnocchi: 12 oz, cooking oil: 1 tbsp, tomato paste: 1 tbsp, sugar: 1 tsp
5. 

   5

   Return pan to medium heat. Add cream sauce base , veggie stock concentrate , cream cheese , reserved gnocchi cooking water, and diced tomatoes . Cook, stirring occasionally, until thickened and well combined ⏱️ 2 minutes . Turn off heat. Stir in cooked gnocchi, roasted vegetables, and prepared plant-based protein. Taste and season with additional salt and pepper as needed. If the sauce is too thick, add a splash of water until gnocchi is coated in a creamy sauce.

   cream sauce base: 2 tbsp, veggie stock concentrate: 1 unit, cream cheese: 2 oz, diced tomatoes: ¼ cup
6. 

   6

   Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve immediately.